Hamdi Saidani Paula Deen Sour Cream Pound Cake is a classic Southern dessert made with simple ingredients like butter, sour cream, and vanilla.
This pound cake is moist, rich, and perfect for any occasion, whether served plain or topped with fresh fruit or whipped cream. It’s easy to prepare, with a baking time of about 40 minutes to 1 hour.
Ingredients Needed:
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
- 1 1/2 cups sugar
- 1 cup room temperature butter
- 1 1/2 cups all-purpose flour
How To Make Sour Cream Pound Cake:
- Preheat the oven: Set the oven to 350°F (175°C).
- Cream the butter and sugar: In a large bowl, mix butter and sugar until light and fluffy.
- Add sour cream: Stir in sour cream until well blended.
- Sift dry ingredients: Sift the baking soda and flour together, and gradually add to the butter mixture, alternating with eggs. Beat in one egg at a time.
- Add vanilla: Stir in vanilla extract.
- Bake: Pour the batter into a greased and floured loaf pan. Bake for 40 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Recipe Tips
- Use room temperature butter: Softened butter ensures the cake has a smooth, creamy texture.
- Don’t overmix: Once you’ve added the flour, mix just until everything is combined to avoid a dense cake.
- Test for doneness: Insert a toothpick in the center; if it comes out clean, the cake is ready.
- Add extra flavor: You can add lemon zest or almond extract for a different twist.
- Let it cool: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack.
How To Store & Reheat Leftovers
Storing: Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Freezing: Wrap the pound cake tightly in plastic wrap and then foil. Freeze for up to 3 months. To thaw, leave it in the fridge overnight.
Nutrition Facts
- Calories: 310
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 150mg
- Total Carbohydrate: 36g
- Dietary Fiber: 0g
- Sugars: 24g
- Protein: 4g
Try More Paula Deen Recipes:
Paula Deen Sour Cream Pound Cake
Description
Paula Deen Sour Cream Pound Cake is a classic Southern dessert made with simple ingredients like butter, sour cream, and vanilla.
This pound cake is moist, rich, and perfect for any occasion, whether served plain or topped with fresh fruit or whipped cream. It’s easy to prepare, with a baking time of about 40 minutes to 1 hour.
Ingredients
Instructions
- Preheat the oven: Set the oven to 350°F (175°C).
- Cream the butter and sugar: In a large bowl, mix butter and sugar until light and fluffy.
- Add sour cream: Stir in sour cream until well blended.
- Sift dry ingredients: Sift the baking soda and flour together, and gradually add to the butter mixture, alternating with eggs. Beat in one egg at a time.
- Add vanilla: Stir in vanilla extract.
- Bake: Pour the batter into a greased and floured loaf pan. Bake for 40 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Notes
- Use room temperature butter: Softened butter ensures the cake has a smooth, creamy texture.
- Don’t overmix: Once you’ve added the flour, mix just until everything is combined to avoid a dense cake.
- Test for doneness: Insert a toothpick in the center; if it comes out clean, the cake is ready.
- Add extra flavor: You can add lemon zest or almond extract for a different twist.
- Let it cool: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack.
